Ingredients for 6 people

  • 110 g fresh cranberries
  • 85 g honey
  • 60 ml water
  • 2 tbsps De Nigris Thick & Intense Balsamic Vinegar of Modena
  • 250 g mascarpone
  • 250 g ricotta
  • 3 tbsps lemon curd
  • 120 ml double cream
  • 2 tbsps icing sugar
  • Grated lemon zest and fresh mint leaves, to garnish

For the recipe


Combine cranberries, honey, and water in a small saucepan and bring to a simmer. Cook for 10 minutes, stirring frequently. Remove from heat and allow to cool to room temperature. Stir in balsamic vinegar.

While cranberries cool…mix mascarpone and ricotta in a food processor for about two minutes, until smooth. Stir in lemon curd and lemon juice.

In a small bowl, beat cream with a hand mixer, on medium, for about one minute. Add icing sugar, increase speed to high, and continue to beat just until stiff peaks form. Fold the whipped cream into the mascarpone until well combined.

Evenly distribute mousse between six serving glasses. Spoon on equal portions of the cooked cranberries with Thick & Intense Balsamic Vinegar of Modena. Sprinkle zest from a lemon over each mousse and garnish with fresh mint leaves.. Serve immediately, and enjoy!